Lobster, Corn & Tomato Salad
This truly indulgent salad made with fresh lobster, corn, and tomatoes is a peak-of-summer treat.
For the Lobster:
For the Vinaigrette:
Put the lobster, corn, tomatoes, celery, parsley, and chives in a large bowl and gently toss together.
In a small bowl, whisk together the vinegar, olive oil, cayenne pepper, and salt and pepper to taste. Pour the vinaigrette over the lobster mixture and toss gently to combine. Taste and adjust the seasonings, if necessary. Cover and chill the salad for up to but no longer than 2 hours before serving.
Arrange the salad greens on a large platter. Spoon the salad over the greens and serve at once.
Note: A 1- to 1-1/4-pound lobster will yield about 1 cup of cooked lobster meat. When buying lobster for making salad or lobster rolls, look for culls (one-clawed lobsters); they are usually less expensive.
($15–$25) Seven Hills Columbia Valley Riesling 2007
($25–$35) Chateau St. Jean La Petite Étoile Fumé Blanc 2006 Gloria Ferrer Royal Cuvée 2001 Sterling Napa Valley Chardonnay 2006 Talley Vineyards Oliver Vineyard Chardonnay
($35 and up) Far Niente Napa Valley Oakville Estate Bottled Cabernet Sauvignon 2005 Lafond Vineyard Lafond Chardonnay